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Art: Northwest Treats by Artist Christine Wasankari
This piece was created after a visit to Seattle's Pike Place Market. I've taken one of their offerings and embellished it. These are fresh smelt from the ocean with young sweet walla walla onions. To prepare: Choose favorite fish - fresh is best, clean and gut, leave on the heads. Soak fish and onions in white wine marinade for at least an hour. Remove, sprinkle all with herbed garlic salt, fresh rosemary and white pepper -- place in favorite smoker. Use favorite wood for smoker, I use alder or apple wood. Smoke for at least three hours for small fish and up to 5 for larger (salmon) fish. Serve with fresh picked blackberries over homemade ice cream for desert. Enjoy!


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